At the time I write, the glory of the truffle has now reached its culmination... [it] is the very diamond of gastronomy.
—Jean Antheleme Brillat-Savarin, The Physiology of Taste (1825)
It would seam that Brillat-Savarin spoke too soon. It’s 2014 and “the very diamond of gastronomy” is still top-of-palate. The prevailing allure of truffles inspired us to put forth this heady wonder—Trader Joe’s Truffle Salami—exclusively for the holiday season. It all starts in the beautiful Italian region of Umbria, where truffle hunters roam the hills with their trained dogs, who sniff out these lumpy mushrooms when they’re ripe, one at a time, as they have for centuries. The black summer truffles (or tartufi in Italian) are...Read More
During summer, the Italian countryside is blanketed in gold by fields of girasole (GEE-rah-so-LAY), known in English as sunflowers. The eponymous ravioli is cut to resemble the daisy-like flower heads. One might say, then, that Girasoli is the pasta of summer.We thought a summer pasta sounded sensational and wanted our Girasloli to capture the radiance and warmth of its namesake. We turned to our revered Italian pasta makers for a recipe. Committed to preserving regional culinary traditions, they presented us with a fine Ricotta & Lemon Zest Pasta in the style of Sicily, using real Sicilian lemons. It starts with...Read More
Once people started folding up flat pizza, things got a little dicey (and we’re not talking about the cut of the veggies)... Is it a Calzone? A Stromboli? Can we still call it a pizza? We’ve never been ones to intentionally confuse. Nevertheless, we just couldn’t resist tossing our own marvelously misshapen version of pizza into the air. Behold, Trader Joe’s 5 Cheese Frusta. The Frusta may have originated somewhere in...Read More